Celebrate the Seasons Issue 3

In Issue 3 (April 2015)

• Mixed Grill Salad with pineapple & peaches
  There’s no easier way to add loads of flavor to a healthful salad than to employ an all-time favorite technique — grilling.
• Lemon-Curry Vinaigrette
  A homemade vinaigrette tastes much better than anything you get from a store — and there are no added stabilizers or preservatives.
• Blackberry Shrimp Salad with goat cheese crostini
  When dinner is both delicious and good for you, it makes your heart sing. This salad does that in more ways than one.
• Blackberry Dressing with fresh mint
  Made with fresh blackberries, this is anything but your average salad dressing. Its dramatic color is a feast for the eyes and mouth.
• Rémoulade Chicken Salad Sandwich
  Rémoulade — a favorite Louisiana sauce — makes this colorful chicken salad sandwich uniquely scrumptious. Go the extra mile and make bread boats out of baguettes for an impressive look.
• Barbecue Macaroni with corn & scallions
  Macaroni salad is always a great side dish. This one, made with the flavors of barbecue, is sure to be a welcome addition to the table.
• Smoked Salmon & Egg Sandwiches with dill spread
  With just three stacked ingredients and a simple spread, this healthier version of lox and schmear doesn’t forgo any flavor.
• Herbed Potato Chips
  These chips have all the crunch and salty flavor you want. It’s hard to believe you can get a generous portion for around 100 calories.
• Mushroom Sliders with avocado & blue cheese
  These vegetarian sliders are so good you won’t miss the meat. Mushrooms have a naturally meaty taste and texture that makes them a delicious, fat-free substitute for beef patties.
• Fresh Asparagus Salad with fennel and grapefruit
  Crisp-tender asparagus, fennel, and tart grapefruit are a match made in heaven in this refreshing and filling seasonal salad.
• AND MANY MORE!